Chicken With Wine Herb Sauce Recipes

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CHICKEN WITH WHITE WINE AND HERB SAUCE



Chicken with White Wine and Herb Sauce image

This chicken with white wine and herb sauce is a delicious dish sure to please the whole family, and goes wonderfully with Roasted Barley Pilaf and Sauteed Spring Vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 11

2 tablespoons olive oil
1 whole (3- to 4-pound) chicken, cut into 8 pieces
Coarse salt and freshly ground pepper
3 tablespoons finely chopped shallots
2 tablespoons very finely chopped garlic
1/2 cup dry white wine
1 1/2 cups homemade or store-bought low-sodium chicken stock or broth
2 tablespoons chopped fresh chives
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped fresh basil
1 tablespoon unsalted butter

Steps:

  • Preheat oven to 400 degrees.
  • Heat olive oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper and place in skillet, skin-side down. Cook until skin golden brown and crisp, 4 to 5 minutes. Turn chicken and transfer skillet to oven. Cook until chicken is cooked through, 35 to 40 minutes. Transfer chicken pieces to a platter and set aside.
  • Place skillet over medium heat; add shallots and garlic. Cook, stirring, until softened, about 30 seconds. Add wine and stir to combine. Cook until liquid is reduced to about 2 tablespoons, 3 to 4 minutes.
  • Add chicken stock and cook until thickened, 5 to 7 minutes. Stir in chives, parsley, basil, and butter; season with salt and pepper. Return chicken to skillet. Using a spoon, coat chicken pieces with sauce. Serve immediately.

CHICKEN WITH WINE HERB SAUCE



Chicken With Wine Herb Sauce image

Make and share this Chicken With Wine Herb Sauce recipe from Food.com.

Provided by dicentra

Categories     Whole Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons butter
2 tablespoons onions, chopped
2 tablespoons parsley, chopped
1/2 teaspoon oregano
1/2 teaspoon poultry seasoning
1/4 teaspoon tarragon
1/4 teaspoon marjoram
1 whole chicken, cut up
1/2 cup dry white wine
1/4 cup parmesan cheese, grated
1 teaspoon paprika

Steps:

  • Preheat oven to 350. In a small saucepan, melt butter over medium heat.
  • Add onion and cook until tender, about 3 minutes.
  • Stir in parsley, oregano, poultry seasoning, tarragon, marjoram and wine.
  • Boil 5 minutes or until sauce is reduced by one-third.
  • Arrange chicken in a 13 by 9 inch baking dish. Brush herb sauce over chicken.
  • Sprinkle with Parmesan cheese and paprika. Bake 45 minutes or until chicken is done.

Nutrition Facts : Calories 828.8, Fat 60.6, SaturatedFat 19.9, Cholesterol 264.6, Sodium 376.7, Carbohydrate 2.1, Fiber 0.4, Sugar 0.6, Protein 60

CHICKEN WITH WHITE WINE, ONIONS AND HERBS



Chicken With White Wine, Onions and Herbs image

With a little practice and a little added flavor, a humble chicken breast can be anything you want.

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 40m

Number Of Ingredients 7

Chicken breasts
Onions
Butter
White wine
Bay leaves
Thyme
Parsley

Steps:

  • In a large skillet over medium-high heat, cook 2 chopped onions with 2 tablespoons butter and some salt and pepper until the onions soften, 5 to 10 minutes.
  • Add the chicken, 1 cup white wine, 2 bay leaves and several sprigs of thyme and parsley. When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
  • Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced by three-quarters; it should be fairly thick.
  • Lower heat, stir in 2 tablespoons butter and return the chicken to the pan to reheat and coat with sauce.
  • Adjust seasoning. Garnish: Chopped fresh thyme.

CHICKEN WITH WHITE WINE & FRESH HERB SAUCE



Chicken With White Wine & Fresh Herb Sauce image

This a wonderful classical French dish, with a simple delicious butter sauce flavoured with fresh herbs and made from the reduced wine cooking liquid. Tips: Use any of the following chopped fresh herbs and herb mixtures; 3 Tbsp. basil or parsley, 3 Tbsp. parsley and 2 tsp. tarragon, oregano, rosemary, thyme, or marjoram; 1 Tbsp. each parsley, chives & chervil and 2 tsp. tarragon. If fresh hers are unavailable, use one-third of the amount dried herbs instead.

Provided by Scandigirl

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs chicken pieces (with skin)
1/4 teaspoon pepper
1/8 teaspoon salt
2 tablespoons olive oil
1 cup white wine
1 garlic clove, minced
1/4 cup butter, cut into pieces

Steps:

  • Season chicken with pepper and salt. In skillet, heat oil over medium-high heat; brown chicken all over; about 8 minutes. Drain fat from pan.
  • Add wine; cover; and simmer over medium heat for about 8 minutes or until juices run clear when chicken is pierced. Transfer chicken to serving plate; cover and keep warm.
  • Add minced garlic to pan; bring to boil and boil until liquid is reduced to 1/4 cup. Reduce heat to medium-low. Whisk in butter, piece by piece. Stir in herbs of choice. Pour over chicken.

Nutrition Facts : Calories 434.2, Fat 33.9, SaturatedFat 12.7, Cholesterol 108.1, Sodium 230.1, Carbohydrate 1.9, Fiber 0.1, Sugar 0.6, Protein 19.5

CHICKEN WITH HERB SAUCE



Chicken with Herb Sauce image

"My grandmother gave me the recipe for these moist golden chicken breasts topped with a tangy butter sauce made with chives, parsley and basil," says Irene Cooney of Manheim, Pennsylvania. "It's simple but very good- our family loves it."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, divided
2 tablespoons olive oil, divided
1/2 cup chicken broth
2 tablespoons minced chives
2 tablespoons minced fresh parsley
2 teaspoons lime juice
1 teaspoon minced fresh basil
1 teaspoon Dijon mustard

Steps:

  • Place the chicken breasts between two sheets of waxed paper; flatten evenly with a mallet. Sprinkle both sides with salt and pepper. In a large skillet, heat 1 tablespoon each of butter and oil; brown chicken over medium-high heat for about 6 minutes on each side or until juices run clear. Remove and keep warm., Stir broth, chives, parsley, lime juice, basil, mustard and remaining butter and oil into drippings; cook and stir until butter is melted. Serve over chicken.

Nutrition Facts : Calories 237 calories, Fat 15g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 556mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.

CHICKEN AND WINE SAUCE



Chicken and Wine Sauce image

Chicken with a mix of Asian and Italian seasoning. Serve over rice with garlic bread. I usually put extra Italian dressing and soy in. Also, use a full body red wine; the thinner the wine the thinner the sauce.

Provided by Yayit001

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 4

Number Of Ingredients 8

1 ½ cups red wine
½ cup soy sauce
½ cup zesty Italian-style salad dressing
2 tablespoons brown sugar
2 teaspoons ground ginger
2 cloves garlic, chopped
1 teaspoon oregano
1 ¼ pounds skinless, boneless chicken breast, cut into 1-inch slices

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Stir red wine, soy sauce, salad dressing, brown sugar, ground ginger, garlic, and oregano together in a bowl until the sugar dissolves completely. Add chicken and mix to coat. Pour into a casserole dish.
  • Bake in preheated oven until chicken no longer pink in the center and the juices run clear, about 1 hour.

Nutrition Facts : Calories 352.8 calories, Carbohydrate 15.8 g, Cholesterol 73.2 mg, Fat 11.3 g, Fiber 0.6 g, Protein 29.9 g, SaturatedFat 2.2 g, Sodium 2355.6 mg, Sugar 10.2 g

CHICKEN AND RED WINE SAUCE



Chicken and Red Wine Sauce image

A simple red wine sauce with brown sugar, garlic, paprika, salt, and pepper makes this dish simply yummy! Braised chicken breasts, brazenly good taste.

Provided by Robin

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 55m

Yield 12

Number Of Ingredients 7

1 tablespoon olive oil
1 tablespoon minced garlic
3 pounds skinless, boneless chicken breast halves
1 tablespoon paprika
1 cup brown sugar
1 cup red wine
salt and pepper to taste

Steps:

  • Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
  • Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

Nutrition Facts : Calories 213.8 calories, Carbohydrate 19 g, Cholesterol 58.6 mg, Fat 3.5 g, Fiber 0.2 g, Protein 22.2 g, SaturatedFat 0.8 g, Sodium 248 mg, Sugar 18 g

WINE & HERB BAKED CHICKEN



Wine & Herb Baked Chicken image

"This scrumptious entrée is easy to prepare," says Mildred Huffman of Lexington, Virginia. "The broth, served over rice and chicken, is absolutely delicious and the aroma while baking really creates an appetite."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 10

2 boneless skinless chicken breast halves (5 ounces each)
3 tablespoons dry red wine or chicken broth
2 tablespoons water
2 tablespoons reduced-sodium soy sauce
1-1/2 teaspoons brown sugar
1 garlic clove, minced
1 teaspoon dried parsley flakes
1/2 teaspoon ground ginger
1/2 teaspoon dried oregano
1 cup hot cooked rice

Steps:

  • Place chicken in an 8-in. square baking dish coated with cooking spray. In a small bowl, combine the wine, water, soy sauce, brown sugar, garlic, parsley, ginger and oregano; pour over chicken., Cover and bake at 350° for 30-35 minutes or until a thermometer reads 170°. Serve with rice.

Nutrition Facts : Calories 290 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 677mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges

CHICKEN WITH WHITE WINE AND HERBS



Chicken with White Wine and Herbs image

Provided by Ghille James

Categories     Wine     Chicken     Herb     Poultry     Dinner     Simmer     Boil     Peanut Free     Tree Nut Free

Yield Serves 8

Number Of Ingredients 15

8 chicken legs
3 bay leaves
1 teaspoon dried tarragon
15 black peppercorns
1-ounce bunch fresh parsley, leaves and stems separated
3/4 cup plus 1 tablespoon dry white wine
4 celery stalks, trimmed
4 medium onions, peeled
6 medium carrots, peeled
about 1 tablespoon butter
3/4 pound crimini mushrooms, quartered
2 garlic cloves, crushed
4 heaping tablespoons all-purpose flour
a dash of soy sauce
3 tablespoons heavy cream

Steps:

  • In a large pot, place the chicken legs, bay leaves, tarragon, peppercorns, parsley stalks, white wine, and 2 celery stalks. Halve two of the onions and two of the carrots and add to the pan, then pour in enough cold water to cover the legs (about 2 quarts). Cover the pan and bring to a boil, then reduce to a simmer and cook, with the lid half on, for 25 minutes, or until juices in the legs run clear.
  • Remove the chicken legs from the pan and set aside, but keep the stock simmering. Meanwhile, chop the remaining onions, carrot, and celery into small chunks.
  • In a large saucepan over low heat, heat the butter, add the chopped vegetables and a pinch of salt, and sweat for 6 to 8 minutes. Meanwhile, strip the chicken from the bones and set aside. Place the bones, skin, and trimmings back in the simmering stock pot and continue to simmer.
  • Add the mushrooms and garlic to the pan with the chopped vegetables and turn up the heat to brown all the ingredients, 3 to 4 minutes. Stir in the flour and cook gently for a minute. Strain the stock into a measuring cup and measure out 3 1/3 cups (you can freeze any extra). Add nearly all of the stock and the soy sauce to the pan of vegetables, stirring it in slowly until it comes back to a simmer and thickens. Add a little more stock if it is still too thick- it should be thick enough to coat the back of a spoon. Chop the parsley leaves and add to the pan, along with the chicken. Stir in the cream, then taste and adjust seasoning as needed.

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